TITLE:
Hybrid Banana Palatability and Preference Analysis in the Major Banana Production South Western Agro-Ecological Zone, Uganda
AUTHORS:
Peace Kankwatsa, Ivan Kabiita Arinaitwe, Robert Muzira, Hellen Mutenyo, Isaac Magumba, Maggiore Kyomugisha
KEYWORDS:
Banana Hybrids, Palatability, Food and Juice, Consumer Preference
JOURNAL NAME:
Open Access Library Journal,
Vol.13 No.6,
June
29,
2026
ABSTRACT: Both agronomic and palatability traits influence acceptance of banana varieties by the farmer, the market and the consumer in the major banana production and consumption South Western Agro-Ecological Zone (SWAEZ) of Uganda, where depending on use, the variety that yields the most “output” is preferred. Continuous decline in banana productivity, which results from the current climate change-triggered stresses of insufficient soil moisture, soil infertility, prolonged dry spells resulting from unfavourable high temperatures, severe pest and disease pressure has been documented. Because, most well adopted banana cultivars and/or landraces are not resistant to the prevailing abiotic and biotic stresses, research has been compelled to focus on breeding banana varieties, which are highly resistant to such stresses. The cooking hybrid banana was developed through joint research by the National Agricultural Research Organisation (NARO) and International Institute of Tropical Agriculture (IITA) in Uganda, to increase banana productivity (yield) and improve its resistance to the major pests and diseases. This study focused on the key consumer preference attributes, which determine the farmers’ and consumers’ acceptability and adoption of hybrids. The local Mbwazirume, an East African Highland Banana (EAHB) cooking cultivar was the most preferred based on its high probability of acceptance (PoA) as steamed finger pulp and steamed-mashed-pulp, whereas the hybrids were mostly preferred as juices. Apple Banana (locally known as Kabaragara), NARITA 4, NARITA 22, NARITA 24 and NAROBAN 4 (NARITA 27) had higher sugar contents (Brix) than the rest of the cooking and dessert varieties. The moderate to high probabilities of acceptance of hybrids: NAROBAN 5, NARITA 22, NARITA 17 and NARITA 4 as food and juices were close to Mbwazirume and FHIA 25 or Kabaragara, respectively. The cooking hybrids had higher Brix or sugar contents than the local varieties, which indicated that probably some of their parent plants were from the sweet types. Therefore, both the local and hybrid banana varieties can serve as food (fresh and processed), and when properly ripened, they can be used in sweet banana-based product development. Consumer preference has been found to be a key determinant of the banana varieties that the farmer and the market should supply, which also, indirectly affects the profitability and sustainability of banana-trade. Therefore, breeders need to prioritize the consumer preferred banana attributes when developing varietal technologies that they expect farmers to adopt.